Cooking with Gooseberry Patch: Dilly Casserole Bread

Dilly Casserole Bread: Cozycakes Cottage

I woke feeling a little off today.  Kind of an earache, kind of a throat scratch, kind of icky.  To ward off the cold that was lurking, planning to attack if I plopped on the couch, I drank lots of hot water with honey and lemon, and kept busy.  I still feel icky, but not worse.  No complaints here (for now).

I craved a basic soup meal so made this bread to go with veggie chowder.  It’s easy, soft, and perfect with a bowl of hot soup.  We spread a bit of dill butter on top and enjoyed a slice pre-dinner.  We like dill rolls, but I decided to try this simple bread instead and it’s another keeper from Gooseberry Patch.

Here’s the recipe shared by Margie Schaffner of Altoona, IA.  Thanks, Margie!

Dilly Casserole Bread

101 Homestyle Favorites contributed by Margie Schaffner of Altoona, IA.


  • 1 env. active dry yeast
  • 1/4 c. warm water
  • 1 c. cottage cheese
  • 2 T. sugar
  • 1 T. dried minced onion
  • 2 T. butter, softened and divided
  • 2 t. dill weed, divided
  • 1-1/2 t. salt, divided
  • 1/4 t. baking soda
  • 1 egg, beaten
  • 2-1/4 to 2-1/2 c. all-purpose flour

Soften yeast in very warm water, about 110 to 115 degrees.  Combine cottage cheese, sugar, onion, one tablespoon butter, one teaspoon dill weed, one teaspoon salt, baking soda, egg and yeast mixture in a medium bowl.  Add flour to make a stiff dough.  Cover and let rise until double in size, about 40 minutes.  Stir dough down; place in a greased 9″ x 5″ loaf pan.  Let rise again for 40 minutes.  Bake at 350 degrees for 35 to 40 minutes, or until golden.  Brush with remaining butter; sprinkle with remaining dill weed and salt.  Makes one loaf.

Enjoy! ♥

Cozycakes suggestions: I was out of dried minced onion so I used 1/2 a tablespoon of granulated onion instead of the 1 tablespoon dried minced.  Also, my house was COLD today so my dough took longer to rise.  For the second rising, I placed the dough (in the pan) in a warmed oven (I let the oven heat to about 175 degrees then turned it off ) with the door open and it rose quickly. 

Joined the fun at Feeding Big’s In and Out of the Kitchen Party and Walking on Sunshine and Foodie Friends Friday.


Buttermilk Cinnamon Pecan Rolls

Buttermilk Cinnamon Pecan Rolls: Cozycakes CottageThe batch I made yesterday…without glaze

Most people are sharing their healthiest recipes in the new year.  I am not.

Healthier foods to come.  Maybe.

My excuse is that I made these to add to my list of “dad” recipes.  Dishes I think my easygoing dad will like when he visits.  Every few months my parents come to stay for a few days and my dad is an A+ houseguest.  He eats anything we offer him, plays anything Munchie requests (“You hide and I’ll find you AGAIN! Hide, Papa!”), tries to fix things, helps with “house” stuff, and asks for nothing.  It makes me want to do more for him and that’s why I started thinking of creating a list of special recipes just for him.

pecan bun panHot out of the oven…buttery pecan deliciousness hiding on the bottom.

My dad has always loved sticky buns.  These are a cross between a cinnamon roll and a sticky bun.  The great thing?  No yeast in the rolls means no wait time!  Okay, a bit of wait time–they do have to bake for about 20 minutes.  But no rise time!  I made a batch yesterday and then again today to properly test them out for you. 🙂

pecan bun 3From the batch I made today avec glaze…

They’ve got too much sugar and too much butter–and they’re good.  I like them without the glaze, but if you want to up your sugar intake even more, get your glaze on!

Buttermilk Cinnamon Pecan Rolls

For Cake Pan:

  • 1 Tbsp unsalted butter, melted

Butter Pecan Spread Ingredients:

  • 4 Tbsp butter, softened
  • 1/3 cup brown sugar, packed
  • pinch of salt
  • 1/2 cup pecans, chopped (I chop ours roughly, some very small, some a bit larger. Chop yours to your liking.)

Filling Ingredients:

  • 3/4 cup brown sugar, packed
  • 3 tsp cinnamon
  • pinch of allspice
  • pinch of salt
  • 1/8 tsp ground cloves
  • 1 Tbsp unsalted butter, melted

Dough Ingredients:

  • 2 & 1/2 cups flour
  • 3 Tbsp sugar
  • 1 & 1/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 & 1/4 cup buttermilk
  • 1 tsp vanilla
  • 4 Tbsp unsalted butter, melted (for dough)
  • 2 Tbsp unsalted butter, melted (for rolled out dough)

Optional Buttermilk Glaze:

  • 1 cup powdered sugar
  • 3 Tbsp buttermilk
  • 1/2 tsp vanilla
  • 1 Tbsp butter, softened

Preheat oven to 425°.  Melt 1 Tbsp butter and spread it on the bottom of a round cake pan.  Set aside.

Make Butter Pecan Spread: Mix butter, brown sugar and salt until thoroughly mixed.  Spread on bottom of cake pan.  Spread pecans evenly over the mixture.  Set aside.

Make Filling:  Mix all filling ingredients together and set aside.

Make Dough:  Mix the dry ingredients together in a large bowl.  In smaller bowl, whisk the buttermilk, vanilla, and 4 Tbsp melted butter.  Make a well in the middle of the dry mix and pour the buttermilk mixture in the well. Gently fold together  until just combined. DO NOT OVER MIX.  Kneed the dough just until it becomes a ball (again, don’t over work the dough).  Place on floured surface and roll out/spread to a 12 x 8-inch rough rectangle.   If it is too sticky just add a bit of flour to it/your hands.  Spread 2 Tbsp melted butter all over the rolled out dough.  Then spread the filling over the dough leaving about a 1/2 inch perimeter around the edges of dough.  Pack down the filling with your hands.

Carefully roll up the dough starting on the long end (the 12-inch side nearest you), making it as tight as you can.  Pinch the seams together tightly and then roll it so seam is down.  Cut into 8 equal pieces.  Place pieces in the cake pan (with a spiral side facing up)–7 in a circle and one in the middle.

Pour or brush 2 Tbsp melted butter over the rolls and bake for 20-25 minutes.  Don’t overcook or they will harden.  Let cool for about 5 minutes. Serve warm either by scooping out rolls and flipping onto a plate (and drizzling individual roll with glaze if you choose) OR by turning out all rolls onto a platter (and drizzling glaze on all if you choose).

Glaze:  Mix all glaze ingredients together and pour over warm rolls.

Enjoy! ♥

Joined the party at Walking on Sunshine and Foodie Friends Friday.

Delicious Homemade English Muffin Bread

I finally made it!  I made Jillee’s English muffin bread and I am singing its praises.  I’m singing Jillee’s praises!  It makes me want to sing.

Tra la laaaaa!

It is seriously good bread.  I wish I’d discovered her recipe years ago.  To top off the deliciousness of the bread, this recipe couldn’t be any easier.  5 ingredients. Continue reading

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